Pecan Praline Cake with Creamy Drip Glaze Recipe
If you’re searching for the ultimate Southern-inspired dessert, look no further than this Pecan Praline Cake with Creamy Drip Glaze. Imagine a moist, buttery cake filled with rich pecans and coconut, all crowned by a luscious, velvety glaze that drips decadently over every curve. Whether you’re celebrating someone special or just want to brighten up an ordinary day, this cake brings the magic of a classic praline right to your table. Get ready to fall in love, one delicious, gooey bite at a time!
Ingredients You’ll Need
The beauty of Pecan Praline Cake with Creamy Drip Glaze is how incredibly simple the ingredients are—even if you’re not a seasoned baker, you’ll be amazed at the results. Each ingredient contributes something wonderful, from flavor to texture to that perfect glaze that makes everyone reach for a second slice.
- Butter pecan cake mix: Shortcut alert! This base brings instant buttery, nutty flavor, and a fluffy crumb every single time.
- Coconut pecan frosting: Trust me, mixing this right into the batter ensures unmatched moisture and sweet, nutty goodness in every forkful.
- Eggs: Four large eggs give your cake beautiful lift and richness, making it tender yet substantial.
- Vegetable oil: This keeps your cake soft, moist, and irresistible for days after baking.
- Water: Essential for perfect batter consistency—no dry cakes here!
- Chopped pecans: Stirred into the batter, these provide the signature crunch and nutty praline flavor. Toast them for even more depth!
- Sweetened condensed milk: The secret ingredient in your glaze—ultra creamy and rich, it brings sweet Southern comfort to every drop.
- Powdered sugar: Offers just the right sweetness and a smooth finish for your dreamy glaze.
- Butter: Melted into the glaze, it adds shine and luscious texture—glaze that actually drips like in your favorite bakery photos!
- Vanilla extract: This tiny splash ties the whole glaze together, giving warmth and classic flavor.
- Additional chopped pecans (optional): Sprinkled on top for a stunning finish, extra texture, and a clear message: this is a pecan lover’s dream!
How to Make Pecan Praline Cake with Creamy Drip Glaze
Step 1: Prepare the Bundt Pan
Start by heating your oven to 350°F, and give that Bundt pan a generous coating of butter or nonstick spray, dusted lightly with flour. This simple step makes unmolding your gorgeous cake a breeze and ensures every swirl is as perfect as your grandma’s Bundt.
Step 2: Mix the Batter
In a big mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and water. Use an electric mixer on medium speed and blend everything together for a full two minutes. When the batter is silky-smooth, gently fold in the chopped pecans. The pecans will dot every slice with nutty, toasty bites—and if you want an even bolder flavor, take a few extra minutes to toast them beforehand!
Step 3: Bake the Cake
Pour that beautiful, nutty batter into your prepped Bundt pan, smoothing the top so it bakes up evenly. Slide it into the oven and bake for 45 to 50 minutes. The kitchen will start to smell like caramelized pecans and butter—pure bliss! You’ll know it’s done when a toothpick comes out clean from the thickest part of the cake.
Step 4: Cool and Unmold
Once your cake is done baking, let it cool in the pan for 10 minutes. This helps it set up and releases more easily. Then, invert the pan onto a wire rack and gently lift it off. Allow the cake to cool completely so your glaze sits perfectly on top instead of soaking in.
Step 5: Make the Creamy Drip Glaze
Now for that unforgettable drip! In a small saucepan over low heat, combine the sweetened condensed milk, powdered sugar, and butter. Stir constantly until everything melts together in a silky, shiny veil. Take it off the heat and stir in the vanilla—it completes the flavor and fills your kitchen with bakery-style aroma. Let it cool for just a couple minutes; you want the glaze to flow but not run everywhere.
Step 6: Glaze and Garnish
Drizzle the warm glaze generously over the cooled cake, letting it drip artistically down the sides. While the glaze is still soft, sprinkle additional chopped pecans on top for a beautiful, crunchy finish that says “pecan praline” in every bite. Stand back and admire your masterpiece—it’s ready to serve!
How to Serve Pecan Praline Cake with Creamy Drip Glaze
Garnishes
For that irresistible bakery look, don’t skip the extra chopped pecans on top—they add both sparkle and texture. A light dusting of powdered sugar right before serving gives this cake a festive, snowy finish. If you want to take it up a notch, try a drizzle of caramel sauce or add a few edible flowers for a special celebration.
Side Dishes
This cake is rich and satisfying on its own, but a scoop of vanilla or butter pecan ice cream alongside will make it the ultimate Southern dessert experience. Fresh berries can cut the sweetness and add color, while a little whipped cream never hurts for that soft cloud next to the praline crunch.
Creative Ways to Present
Pecan Praline Cake with Creamy Drip Glaze steals the show as a Bundt, but don’t be afraid to portion it into mini Bundt molds or bake as cupcakes for individual treats. To make it really special for a party, slice and serve on vintage china or platter it with a rustic wooden board topped with extra pecans and caramel swirls. Every presentation delivers both style and heart!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover cake (magically!), store it tightly covered at room temperature for up to 3 days. The glaze keeps the cake extra moist. If your kitchen is especially warm, pop it into the fridge, but let slices come to room temperature before serving for the best texture and flavor.
Freezing
Pecan Praline Cake with Creamy Drip Glaze freezes beautifully. For best results, freeze the cake without the glaze and pecan topping, tightly wrapped for up to three months. Defrost overnight in the fridge, then glaze and top with pecans before serving for that fresh-out-of-the-oven appeal.
Reheating
If you want to gently warm a slice, place it on a microwave-safe plate and reheat for about 15–20 seconds. This makes the glaze slightly gooey again—a perfect indulgence without losing any of that signature texture. Oven-warming isn’t needed, but you can use a covered dish at 300°F for a few minutes to refresh larger portions.
FAQs
Can I make this cake ahead of time?
Absolutely! In fact, the flavors deepen and the cake stays moist—even a day or two after baking. Prepare the cake and store it without glaze, then drizzle on the Creamy Drip Glaze just before serving for the best look and flavor.
Do I have to use a Bundt pan?
A Bundt pan gives that wow effect, but you can also bake Pecan Praline Cake with Creamy Drip Glaze in a 9×13-inch pan or divide the batter into two loaf pans. Adjust baking times as needed, and check with a toothpick for doneness.
What’s the trick to getting a perfect drip glaze?
The secret is letting the glaze cool just slightly—so it’s still pourable but not too hot. Pour slowly, and let gravity do the magic over the peaks and valleys of the cake. If the glaze thickens too much, warm it briefly and stir to restore that silky consistency.
Can I toast the pecans for more flavor?
Definitely! Toasting pecans in a dry skillet or oven for a few minutes brings out a deeper, richer praline flavor. Just be careful not to burn them; a little toasting goes a long way toward upgrading the whole cake.
Is this recipe suitable for special diets?
As written, Pecan Praline Cake with Creamy Drip Glaze is vegetarian-friendly. With simple swaps (like plant-based cake mix and egg replacer), you can adjust to suit dietary needs. Always double-check ingredient labels if allergies are a concern.
Final Thoughts
Once you bake this Pecan Praline Cake with Creamy Drip Glaze, you’ll find yourself wanting to savor it at every gathering or cozy weekend. It’s a foolproof, crowd-pleasing treasure—a slice of Southern hospitality that nobody will forget. Give it a try, and be ready for happy smiles and plenty of recipe requests!
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Pecan Praline Cake with Creamy Drip Glaze Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Pecan Praline Cake with a luscious creamy drip glaze. This Southern-inspired dessert features a moist butter pecan cake studded with crunchy pecans and topped with a sweet and velvety glaze.
Ingredients
For the Cake:
- 1 box (15.25 ounces) butter pecan cake mix
- 1 tub (16 ounces) coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup water
- 1 cup chopped pecans
For the Glaze:
- 1/2 cup sweetened condensed milk
- 1/2 cup powdered sugar
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Topping:
- 1/4 cup chopped pecans (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a Bundt pan.
- Mix the cake: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and water. Mix for 2 minutes with an electric mixer until well combined. Fold in chopped pecans.
- Bake the cake: Pour the batter into the prepared Bundt pan and bake for 45–50 minutes until a toothpick inserted comes out clean. Cool in the pan, then invert onto a wire rack.
- Make the glaze: Combine condensed milk, powdered sugar, and butter in a saucepan over low heat. Stir until smooth, then add vanilla. Drizzle over the cooled cake.
- Finish: Sprinkle with additional chopped pecans if desired.
Notes
- The coconut pecan frosting adds extra moisture and flavor to the cake.
- For a more intense praline taste, consider toasting the pecans before incorporating them.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34 g
- Sodium: 370 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
